The Menus

THE MENU TERROIR

Starter, Main course and Dessert

€ 49

 
Warm plate of shellfish with fennel, kaffir lime condiment

or

Medallions of braised pork cheeks with rosemary and caramelized onion, walnut crisp

—

Roasted duck breast, cranberry sauce, beets and dauphine potatoes

or

Stuffed plaice fillet with crab, cauliflower florets, shellfish emulsion

—

Vanilla poached pear, gingerbread biscuit, creamy and Earl Grey parfait

or

Soft chestnut Bavarian cream in puff pastry, persimmon marinated in Grand Marnier
 
 

THE GOURMET MENU

Starter, Main course and Dessert

€ 59

THE DEGUSTATION MENU

Starter, Fish plate, Meat plate and Dessert

€ 73

Pan fried scallops, spinach and celery, green curry and coconut emulsion

or

Pan fried foie gras, cabbage stuffed with duck confit, coriander, shiitake and eryngii broth

—

Pan fried sturgeon loin, Aquitaine caviar, young vegetables, beurre blanc emulsion

or/and

Free-range guinea fowl with truffles, brown jus with Vietnamese pepper, mille-feuille of root vegetables, Green lentils from Berry

—

Chocolate delicacy, hazelnut praline ganache and cocoa nibs, buckwheat espuma

or

Marinated citrus fruits in lychee and yuzu syrup, tapioca pearls, and lychee granita

✻
 

THE LUNCH MENU

 

 
 

According to his ideas, the chef will prepare a lunch menu that will give you a taste of his cuisine.

The lunch menu is made every day of the week from market products. (except weekends and holidays)

 
 

25 € : Starter – Main course ou Main Course – Dessert

29 € : Starter – Main Course – Dessert

 

 

Home made food

Meats of French and EU origins, Lists of allergens on request

VAT 10% on food and 20% on alcoholic drinks, service included